Lincoln High School - Lincolnian Yearbook (Kansas City, MO)

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10 THE LINCOLNIAN DOMESTIC SCIENCE. This science is too important a factor in human life to be left behind in the march of events. Its influence is too wide, too deep, too general, for us to ignore. During this long period of progress the moving world has carried with it this seemingly unmoving or unprogressive factor; the man special- izing in a thousand industries, the woman still limited to her domestic functions. The importance of this science is becoming fully realized by both sexes, as can be seen by the attention devoted to it on. every hand. Numerous books are being written ant magazine articles published daily by men and women of the world. Of all the arts and all the sciences, this should be classed as the noblest of them all. All over the country one may observe that buildings are erected especially for this purpose. It is now introduced in schools, institutions and agricultural colleges. It covers such a broad field; including domestic functions of everv kind, sew- ing, cooking and housekeeping in its every sense. An ignorant, overworked woman cooking for her family is not able to know what is best for the innerman ; the average woman, learning from her mother, has been able only to hand down to us the habits of a dark, untutored past ; but with the help of science, the homemaker is accomplishing wonders. The mothers of yesterday performed their household duties in a way that would seem drudgery to the scientific woman of today. To her. science enters the home and can be applied to every nook and corner. By her intelligence the home is be- coming economical, healthful and comfortable. The preparation of food is very important, and this is where woman’s labor is most demanded; on it depends the pleasantness or disagreeableness of the day’s routine. Some have looked upon this work as being inferior, only to be per- formed by menials ; but it is being daily studied and practiced by the wealthiest women of the day. Too much can never be said in praise of this study, and it is made doubly interesting by our most efficient instructor, Miss Sprague. As interesting as she makes the work, she in- forms us that she could accomplish much more along this line if she had at her command a laboratory fitted up especial ' for this purpose. ith this we could perform manv demoi. strations and experiments that would be of infinite” value to us. We hope som day in the early future will see this depart- ment ecjipped with a laboratory, dining room and any other necessaries for a finished course. Miss Sp ' ague has so inspired us as to the nobleness of this part of woman’s mission that

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THE LINCOLNIAN 9 ment of our riper years, that manhood and womanhood are more than dollars and cents ; that while we need carpenters, and nurses, and cooks, we need more inteligent and thought- ful fathers and mothers; we need men as well as workers; that the man can become a worker more easily than the worker can become a man; that the, only limitations to be placed on the individual is the limitation of his capacity ; that the indus- tries are but aids to culture and civilization, where the “life is more than meat.” ANNA H. JONES. ALUMNI NOTES. • • Mr. David Crosthwaite is still “following the gleam” at Perdue, Indiana. - Mrs. Fannie McCampbell Peck, ’98, wife of Rev. W. H. Peck, a charming young matron, is doing excellent work as president of the “Grant Social. Club.” Miss Cora Carr, class ' 07 , will spend the summer in Kansas Citv. ' — j Dr. Ernest McCampbell, 04, is now the proud possessor of a little son, to whom he has given the name of Thomas III. Miss Alberta Wells, class ’0 7 is attending Wilberforce University, where she is studying music and taking a business course. . Misses Izetta Farley, Estelene Greer, Wirtie Blackwell and Mr. Ed Baker are all doing good work in Kansas Univer- o o sity. V- A little daughter has come to brighten the home of and Mrs. Chester Walker. Mrs. Walker was formerlv Mary Richardson, class ’06. Mr. Hugh Jones, ’01, has saved enough money to pay expenses through a four-year college course. Pie will ent Kansas University in September. Miss Wilmer Campbell, ’04, is doing successful work as a pharmacist in The People’s Drug Store. Mr. Henry Collins, 02, is now at Wilberforce University. Class of ’09 has a record for having the largest number ta enter college, the number being nine. Watch Class of ’10 beat it. — Misses Maglon Tyndal and Edna Herndon, 09’ have done successful work at Howard University this year. Mr. Frank Vincent, ’09, is studying in Manhattan, I as., where he is taking up engineering. We guess Mr. Arthur Johnson, 08, is waiting to enter the school of matrimony if Miss M. A. is willing.

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THE LINCOLNIAN 11 many of the girls have determined to make DomesticScience their chief study. Last fall two of our graduates entered Man- hattan to take a post course in the work. There is no need to describe the cooking department. The only new feature, perhaps, is a substantial and well-fitted refrigerator which the board has kindly provided. There might also he mentioned the fruit canned and preserved by the Senior girls of ’10, of which they are justly proud. One may observe in the cupboards jars of peaches, tomatoes, mangoes, unfermented grape juice, apple jelly and grape jelly. The girls are learning to appreciate the theoretical side of cooking more than they formerly did. Miss Sprague jokingly tells us that she could bring forward an ancestor of our fore- fathers (namely the moneky) in the kitchen and teach him the mechanical part of the work, but she could not make much progress along the scientific line. We learn the composition of foods, food chemistry, physiology as pertaining to digestion and preparation of foods. In the latter we learn neatness, cleanliness and economy. We study the different charts in the room, made a study of invalid cookery and care of the sic! Hosekeeping notes are also given. All of these interesting things go to make up the course Another important feature is the planning of menus at th least possible cost. At one lesson, in which we served our- selves, we planned a three-course dinner for twenty-four at the cost of $1.98, or 8j: cents a plate. Think of that! Young men take notice; you who are thinking of entering the matri- monial realm; here are some bargains that will probably ir. terest you. In the course, the planning and serving of a lun cheon, dinner and supper are carried out with great success This gives excellent training for learning how o serve a n properly and how a table should be set. The first of these series, the luncheon, was served to lady members of the faculty, including Miss Reeves, the scho clerk. This was a simple, informal affair with Miss Spragi as hostess, and all the guests expressed themselves as being •‘too full for utterance.” There were two waitresses for the occasion ; who no doubt were in agony for fear they should make a mistake (the other members of the class looking on with critical eyes). These beginners, however, namely, Miss Syms and Miss Miller, came through the ordeal unscathed. The next in order was the serving of a dinner, which was to be served to the gentlemen of the faculty, but on account of an unexpected call meeting we were doomed to disappoint- ment. Messrs. Brown, Evans and Tyler were the only mem- bers that could possibly be excused. We soon found that a vacancy at a dinner served by Seniors is not hard to fill and